The National Restaurant Association surveyed more than 1,800 American Cullinary Federation Chefs determining the hottest food and beverage trends for 2010.  The results show the continued desire to offfer local, sustainable and organic food and beverage.

Restaurant Forum has worked for several years with Georgia Organics, promoting and educating restaurateurs on local, sustainable and organic farm products.  We encourage restaurateurs to contact Georgia Organics to learn how to source from local farmers and learn best-practices.

To see the complete survey results, click here for Part 1 and here for Part 2.

1.  Locally grown produce
2.  Locally sourced meats and seafood
3.  Sustainability
4.  Bite-size/mini desserts
5.  Locally-produced wine and beer
6.  Nutritionally balanced children’s dishes
7.  Half-portions/smaller portion for a smaller price
8.  Farm/estate-branded ingredients
9.  Gluten-free/food allergy conscious
10.  Sustainable seafood
11.  Superfruits (e.g. acai, goji berry, mangosteen, purslane)
12.  Organic produce
13.  Culinary cocktails (e.g. savory, fresh ingredients)
14.  Micro-distilled/artisan liquor
15.  Nutrition/health
16.  Simplicity/back to basics
17.  Regional ethnic cuisine
18.  Non-traditional fish (e.g. branzino, Arctic char, barramundi)
19.  Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
20. Fruit/vegetable children’s side items

Related posts:

1. Top 10 Trends – NRA’s What’s Hot Chef’s Survey
2. Five Easy Ways Your Restaurant Can Go Local
3. Georgia Organics
4. A Three-Step Recipe for Sourcing Local Foods
5. Les Dames’ Donation to Georgia Organics

This entry was posted on Tuesday, January 12th, 2010 at 2:30 pm and is filed under Chef Insights, Management.